摘要
曲房的构造对制曲质量有重要影响 ,曲房是菌种的贮存库 ,老曲房积累菌种多 ,制曲比新曲房质量好 ;茅草房有利保存菌种 ,保温保潮效果好 ,优于新式曲房。据检测 ,老制曲车间踩曲场空气中的霉菌和酵母菌分别高于新制曲车间9.9 %和5.9 % ,细菌则低11.5 %。此外 ,季节变化也是影响制曲质量的重要因素之一。(一平)
Besides the changes of seasons, the structures of koji-making plants also have important effects on the quality of koji. Koji-making plants are known as banks for storing microbial species. Because of the multiple microbial species accumulated in old koji-making plants, koji made there has better quality than it made in new koji-making plants. Furthermore, plants made by couch grass have advantages of keeping microbial species and heat-preservation and moist-preservation there are easier than in new koji-making plants. The aerial contents of mold and yeast in koji-stepping field of old koji-making plants are 9.9 % and 5.9 % higher respectively than that in new plants but the content of bacteria is 11.5 % lower.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期17-18,共2页
Liquor-Making Science & Technology
